Garden Vegetable Saute

From:  The Pampered Chef

1 med. yellow summer squash

1 med. zucchini

1 plum tomato

1 T. butter or margarine

1 garlic clove, pressed

1/4t. salt

dash ground black pepper

1 T. snipped fresh basil

Cut long strips of squash and zucchini using a julienne peeler, avoiding seeds to measure 3c.  Seed and dice tomato; set aside.  Heat 10-inch skillet over medium heat until hot.   Add butter and garlic; cook 1 min.  Add squash, zucchini, salt, and black pepper to skillet; toss to coat using spatulas.  Cook and stir 2 min. or until vegetables are crisp-tender; add tomato and fresh basil and toss gently.  Remove from heat and serve immediately.

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Autumn Fruit Salad

From:  The Pampered Chef

2 med. granny smith apples
1c. halved seedless grapes
1 can (11 oz.) mandarin orange segments, drained
1&1/2c. mini marshmallows
1 container (8 oz.) vanilla low-fat yogurt
zest of 1 lime
2T. chopped nuts (optional)
coconut for garnishment (optional)

Core and wedge apples; cut apples into small pieces.  Combine apples, grapes, and mandarin oranges in medium bowl.  Add marshmallows, yogurt and lime zest; mix gently.  Sprinkle nuts and coconut over top.  Cover; refrigerate until ready to serve.  Yields:  12 servings.

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Chocolate Caramel Bars

1&1/2 cups flour

1&1/2 cups old-fashioned oats

1/4 tsp. salt
1/2 tsp. baking soda
1&1/2 cups packed brown sugar
1 cup plus 2 TBS. butter or margarine, melted
1 (14 oz.) bag caramels (48)
1 (12 oz.) whipping cream
1 (12 oz.) package chocolate chips

In a large bowl combine the first 6 ingredients to form a crumbly mixture. Unwrap caramels. Melt caramels & whipping cream in a sauce pan over low heat. Sprinkle half of crumbly mixture into a greased 9"x13" pan. Bake at 350°F for 10-15 minutes. Sprinkle chocolate chips over baked mixture and top with melted caramel mixture. Sprinkle remaining crumbly mixture on top. Bake at 350°F for 15 minutes. Make a day ahead - or at least several hours ahead - to allow time for the caramel to set up. Makes 2 dozen bars.

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